If you want to fill containers with edible plants, says Stone Barns's Jack Algiere, it's best to cluster the pots together so that they create cool pockets of air in the spaces between them. Water religiously, since soil in pots dries out faster than in the ground, and maximize yield by planting high-volume producers, like cherry tomatoes versus full-size varieties, and plants that can produce multiple crops, like chard, pattypan squash, and lettuces that can be harvested repeatedly. Most important, though, Algiere says, "plant what you like to eat."

‘Sun Gold’ tomato, common thyme, and ‘Giant from Italy’ parsley.

Put one tomato plant in the center of a large pot (at least 14 inches across and 16 inches tall), providing a trellis support so that fruited branches don't snap under their own weight. Fill out the base of the pot with two plants each of thyme and parsley.